They are sources of precious nutrients and in my opinion tomatoes are some of the healthiest vegetables we know! They are originating in the Americas and they came to Europe only around in 1500. They became the most loved among the vegetables. It’s useless to talk about their use in the kitchen .. There are different varieties and they are suitable for any dish. For example, today I’ve decided to cook a beautiful soup with a deep red color and with a Mediterranean flavor. It’s a very goodness! For this reason I have to admit to being deeply grateful to that conqueror who decided to make these delicious vegetables arrive in Europe!
Ingredients for the basil flavored oil:
- 15 fresh basil leaves
- 40 ml extra virgin olive oil
Pour the oil In a glass,add the cleaned and chopped by hands basil leaves. Leave to infuse for at least 24 hours.
Ingredients for the garlic flavored oil:
- 1 peeled garlic clove
- 25 ml extra virgin olive oil
Pour the oil into another glass and add the chopped garlic clove. Leave it to infuse for at least 24 hours.
Ingredients for the tomatoes soup:
- 1 kg coppery tomatoes
- 350 grams yellow potatoes
- 150 grams homemade bread
- 3 teaspoons of tomato paste
- Extra virgin olive oil
- Salt to taste
- Caster sugar to taste
- 1 small chilli pepper
- 2 shallots
- Fresh basil leaves
Wash and dry the tomatoes, cut them in half and place in a baking tin. Season with oil, salt and sugar. Bake in a preheated oven at 180° Celsius degrees for about 60 minutes. Remove from the heat and let it cool. After clean the shallots and cut them into slices. Put the extra virgin olive oil in a pan, heat and add shallots and the chili pepper. Sauté and cook for a couple of minutes; add the peeled and diced potatoes, cover with a little water and cook for about 8 minutes. Add the tomatoes together with their cooking liquid, the tomato paste, the basil leaves and cook for about 15-20 minutes or until the potatoes are tender. ( Add a little more water if needed). Blend everything and sift the mixture to create a homogeneous cream. Put aside. Meanwhile dice the bread. Sauté them in a pan with garlic flavored oil. You can remove them from the heat when they are golden. Drain on kitchen paper. Pour the lukewarm soup in dishes, decorate with bread cubes, basil leaves and sprinkle with a little basil flavored oil. If you want, you can serve the soup at room temperature.